Celebrate the first day of spring with these delicious Veggie Spring Rolls!

Everyone loves getting spring rolls when you order take-out, but they tend to lose their crispiness during delivery!  Using our recipe for these yummy Veggie Spring Rolls, you can have fresh baked, crunchy spring rolls every time!  It’s super easy to customize the filling with whatever vegetables you happen to have in your fridge, or even add a protein like crumbled tofu, shrimp, or ground chicken.  They’re so good, you’ll want to make them over and over again!

Happy Cooking from our Kitchen to yours!

xoxo, Taste Buds Kitchen


Veggie Spring Rolls

Makes6 spring rolls
3 oz grated purple cabbage
3 oz grated zucchini
1 oz grated carrot
1 T thinly sliced scallions
1/2 t minced fresh ginger
1/2 t minced garlic
1 T soy sauce
1 T honey
1 t sesame oil
1 t rice wine vinegar
1 egg
2 T water
6 egg roll wrappers

Preheat oven to 400 degrees. Line baking sheet with parchment paper.


In a large bowl, combine grated cabbage, zucchini, carrot, and scallions. Add minced ginger and garlic. Toss in soy sauce, honey, sesame oil and rice wine vinegar. Let filling rest for 5 minutes so the flavors meld.


In a small bowl, whisk together egg and water to form an egg wash.


Lay an egg roll wrapper on a diagonal so there is a point in front of you. Place ¼ cup of veggie filling at the edge of the wrapper closest to you so that it is shaped into a long cylinder. Brush egg wash on the top two sides of the wrapper. Starting at the bottom of the wrapper closest to you, fold up to cover filling. Then fold both sides in one at a time. Roll away from you until it reaches the end of the wrapper to seal and finish the egg roll.


Place spring roll on prepared baking sheet and brush with egg wash. Bake for 15-20 minutes until golden brown and crunchy. Let rest 5 minutes.


To serve, cut each roll on a diagonal through the middle. Enjoy!

Begin your culinary adventure with us today!